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Aloo Paratha
Stuffed potato flatbread pan-fried with butter - Punjabi breakfast champion.
30 mins
25 mins
6 people
Punjabi
Whole wheat flour
300g
Potatoes
Boiled and mashed
400g
Green chilies
Finely chopped
3
Cilantro
1/4 cup
Cumin powder
1 tsp
Amchur powder
1 tsp
Salt
To taste
Butter or ghee
For cooking
🍽️ Iron tawa
→ Cast iron or non-stick pan
Similar results
Make soft dough with flour and water. Rest 20 minutes.
💡 Pro Tip: Soft dough makes tender parathas
Mix mashed potatoes with chilies, cilantro, cumin, amchur, salt.
💡 Pro Tip: Filling should be well-spiced and not wet
Roll dough ball, place filling, seal and roll again gently.
💡 Pro Tip: Roll evenly so filling doesn't burst out
Cook on hot tawa with butter on both sides until golden and crispy.
💡 Pro Tip: Press gently with spatula for even cooking and crispness
- ✓Dough should be soft
- ✓Filling must be dry - wet filling tears paratha
- ✓Cook on medium-high heat with generous butter
- ✓Press gently for even cooking
- ✓Serve hot immediately
- →With yogurt and pickle
- →With white butter
- →With chai